The American cheese renaissance is an exciting time for cheese lovers everywhere, with some exceptional blues being produced all across the country. While France has its Roquefort and England has its Stilton, decide for yourself which of these blues will become the King of American Cheeses. This assortment includes:
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- Smokey Blue: A traditional raw-milk blue cheese that is smoked overnight in hazelnut shells. The result is a sweet, nutty flavor that counters the tangy, sharp taste of blue. Made in Oregon. (8 oz)
- Maytag Blue: This wonderful, tangy blue cheese is now featured on menus across the country. Its wonderful flavor, moist yet crumbly texture, and lemony finish make Maytag one of the world's great raw-milk blue cheeses. (8 oz)
- Bayley Hazen Blue by Jasper Hill Farm: Bayley Hazen Blue is a natural rinded blue cheese made with whole raw milk. Jasper Hill Farm makes batches every other day, primarily with morning milk, which is lower in fat than afternoon milk. (8 oz)
- Point Reyes Original Blue: A creamier style, full-flavored blue cheese with definite hints of lemongrass and sea salt. For those of us who have fallen in love with Maytag Blue, sample Point Reyes Original Blue™ for a familiar yet distinctly different experience! (8 oz)
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